Spicy Sriracha Chicken Wings

The first time I made these wings, my brother walked into the kitchen and immediately started coughing from the Sriracha fumes wafting through the apartment. He still ate twelve of them and asked for the recipe while reaching for his third beer.

My friend Sarah refuses to order wings at restaurants anymore because she says these ruined her for anything else. Last Super Bowl she made three batches and still ran out before halftime.

Ingredients

• 1 kg chicken wings: Separating drumettes and flats helps everything cook evenly and makes for easier eating
• 1 tsp salt and ½ tsp black pepper: The foundational seasoning that makes the chicken taste like itself
• 1 tbsp baking powder: This is the secret weapon for crispy skin without a deep fryer
• ⅓ cup Sriracha sauce: The backbone of our glaze with that perfect fermented chili kick
• 2 tbsp honey: Balances the heat and helps the glaze cling to every inch of wing
• 2 tbsp soy sauce: Adds depth and umami that makes the spice more complex
• 1 tbsp rice vinegar: Cuts through the richness and brightens everything up
• 1 tbsp sesame oil: Gives that nutty aromatic finish you can taste and smell
• 2 cloves garlic and 1 tsp ginger: Fresh aromatics that make the glaze taste homemade
• 2 tbsp toasted sesame seeds and spring onions: The finishing touches that make these look and taste complete

Instructions

Get your oven ready:

Preheat to 220°C with the rack in the middle position while you line a baking sheet with parchment paper and set a wire rack on top

Prep the wings:

Pat them completely dry with paper towels then toss with salt pepper and baking powder until every piece is evenly coated

Arrange for success:

Lay wings in a single layer on the wire rack making sure none are touching so hot air can circulate and crisp all sides

Get crispy:

Bake for 20 minutes then carefully flip each wing and bake another 15 minutes until golden brown and irresistible

Make the magic glaze:

Whisk Sriracha honey soy sauce rice vinegar sesame oil garlic and ginger in a small saucepan then simmer 2 to 3 minutes until slightly thickened

Bring them together:

Transfer hot wings to a clean bowl pour that beautiful glaze over and toss until every wing is coated and glossy

Finish with flair:

Arrange on a platter and sprinkle with toasted sesame seeds and sliced spring onions then serve while still hot with lime wedges on the side

Pin it

These wings have become my go to whenever someone needs cheering up or celebrating. Something about that sticky spicy glaze just makes conversations flow easier.

Making Them Extra Crispy

If you want next level crunch leave the wings uncovered in the fridge for a few hours after seasoning them. The cold air dries the skin even more before they hit the heat.

Heat Level Hacks

Start with the recipe as written then adjust to your crowd. Some people love the burn while others want all flavor with half the fire.

Serving Ideas

These wings disappear faster than you expect so plan accordingly. I learned this lesson the hard way when I thought two pounds would feed six people and ended up ordering pizza.

• Set out plenty of napkins because this is finger food at its finest
• Celery sticks and blue cheese dip help cool down the spice
• Have cold drinks ready before anyone takes their first bite

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Perfect for game day parties or just because Tuesday night needs something special. These wings never last long enough for leftovers anyway.

Common Recipe Questions

→ How do I make the chicken wings crispy?

Coating the wings with baking powder and baking on a wire rack allows air to circulate, resulting in crispy, golden skin.

→ Can I adjust the heat level of the glaze?

Yes, increase the Sriracha or add chili flakes to intensify the spice, or reduce it for milder heat.

→ What can I substitute for honey in the glaze?

Maple syrup works well as a natural sweetener alternative, providing a slightly different sweetness.

→ Is it necessary to use a wire rack for baking?

A wire rack helps crisp the wings evenly by allowing fat to drip and promoting air circulation around each piece.

→ Are there common allergens in this dish?

This dish contains soy and sesame; for gluten concerns, use gluten-free soy sauce and check labels carefully.